To prepare the sugar syrup, put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 min until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl.

For the batter, mix all the ingredients together, except the tahini.

Grease the bottom and sides of a 30 cm diameter baking tray with the tahini. Spread evenly the batter in the tray and leave to rest at room temperature for 1½ hr.

Preheat the oven to medium heat. Put the tray in the oven on the middle rack and bake for around 30 min.

Remove from the oven and cut the cake into lozenges while still in the pan. Return the tray to the oven on the top rack until the cake's surface turns golden brown.

Turn off the oven. Pour the sugar syrup over the cake while it is still hot and place it back in the oven for a while until the syrup is absorbed.

Take out the cake and place an almond in the middle of each lozenge piece. Serve at room temperature.